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My review
Asparagus Casserole II
STERRY
"This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!"
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Ingredients
45 m servings 471 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
- Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.
Nutrition Facts
Per Serving: 471 calories; 27.6 g fat; 42.4 g carbohydrates; 14.1 g protein; 108 mg cholesterol; 1575 mg sodium. Full nutrition
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Reviews
Read all reviews 3642 Ratings
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Most helpful positive review
10/31/2007
My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and sa...
Most helpful critical review
10/30/2002
Asparagus is my favorite, but I have to agree with Stacey, expensive and not so good.
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10/31/2007
My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and sa...
8/28/2001
I had forgotten how much I love asparagus! This resipe was great. I substituted stovetop for the crackers, just sprinkling them on, and cream of chicken for the cream of mushroom soup. It tur...
3/25/2003
I have made this casserole twice now, and I think the flavors are very good. The recipe as-is, however, is quite soupy at the end of baking. I cut down the cream of mushroom soup to about 1 1/...
11/10/2010
This has been a favorite in our family for years. However, we use a 9x13 casserole dish and enough hard boiled eggs to cover both layers of asparagus/cream of mushroom/shredded cheese. We also u...
3/23/2001
I changed the recipe a tiny bit by steaming fresh asparagus instead of using the canned asparagus. Overall, this is an awesome recipe and all the flavors just came together!
1/2/2011
Only used 2 cans of asparagus and a 1 1/2 qt. casserole dish. Otherwise did not change anything. Took to Dinner on the Grounds at church and everyone dug in. Next time I may add a little cay...
1/22/2002
Great recipe!!!! I left the boiled eggs out since my son does not like them and it was still excellent. Will definitely be using this recipe again. My husband said this was a keeper!
10/30/2002
Asparagus is my favorite, but I have to agree with Stacey, expensive and not so good.